pomegranate sorbet

October 31, 2014October 26, 2017

happy halloween, friends. i hope your costume is awesome and your candy bowl is filled – says the halloween grinch who is completely unprepared for this holiday [as always], despite the fact that she is hosting a halloween party tomorrow.

earlier this afternoon i had just returned from a less than pleasant dental appointment when the door bell rang and i realized with horror that i hadn’t yet gotten any candy. after recognizing that there was no hiding in my little apartment, i built up my courage, opened the door, and was greeted by a mini ghost and his dad. Smiling sheepishly, as the ghost looked on expectantly – plastic pumpkin extended – I explained that I hadn’t yet had time to buy candy and, avoiding what must have been a irritated look from the dad, quickly added that if he came back later, I would “definitely have some”. after closing the door, and retreating back into my apartment, i couldn’t help but think – you’re lame.

feeling embarrassed, i called my mom. after a few minutes of talking, she went on to tell me that she was off to a halloween party without a costume – but! all was not lost, because she had dressed up the dog! now i realize where my halloween grinchy-ness comes from. [sorry mom – love you…]

luckily, henry just walked in with a bag of candy in tow, exclaiming that he saved halloween. so, without further ado, we’re off to sit on the stoop and make up for my earlier blunder. we don’t have costumes, but [thanks to my friend eliza] our dog does…

pomegranate sorbet

this sorbet is both sweet and tart – a refreshing dessert that couldn’t be more simple to make. it is important to use high quality pomegranate juice; with so few ingredients, its flavor makes the dish.

ingredients:

the seeds from 2 pomegranates [a few tablespoons set aside for garnish]

2 cups pomegranate juice

1 cup water

1/2 cup sugar

juice of 1 lemon

in a small stock pot, or large sauce pan, combine pomegranate seeds, pomegranate juice, water, and sugar. over high heat, bring to boil. once boiling, reduce to a simmer and simmer, stirring occasionally, until sugar has completely dissolved – about 5 minutes. turn off heat and add lemon juice. allow to cool to room temperature and refrigerate for at least 30 minutes.

add cooled mixture to an ice cream maker and churn for about 30-40 minutes, or until frosty. [mixture should be pourable, but frozen]. transfer to a container and place in freezer. allow to freeze for at least 3 hours before serving.